Steps

1. Peel the skin thickly from the Daikon Radish and cut into 5mm thick, fan-shaped slices. (Key Tip!) Slicing with a knife creates a clean cut surface. The peeled skin can be used for dishes like kinpira.
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2. Peel and julienne the Ginger. (Key Tip!) It's recommended to peel tough ginger skin with a knife. The peeled skin can be used in soups.
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3. Combine 180cc Soy Sauce, 60cc Vinegar, and 120g Sugar in a pot and heat.
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4. Bring the liquid to a boil while dissolving the sugar, then reduce heat once boiling.
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5. Add the sliced Daikon Radish and Ginger to the boiling liquid, and bring back to a boil while loosening them. (Key Tip!) Adjust to low heat at the end to prevent scorching.
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6. Once boiling, turn off the heat and let it cool to room temperature (about 20-30 minutes).
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7. After cooling, remove only the Daikon Radish from the liquid. (Key Tip!) It's okay if some ginger remains. Use your observation skills to check every corner of the container.
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8. Return only the removed liquid to the pot and bring it to a boil.
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9. Once boiling, add the Daikon Radish back to the pot, along with the liquid, and bring to a boil again. (Key Tip!) By removing the daikon and re-boiling, the daikon will retain a fresh texture without becoming too soft like simmered stew.
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10. Once boiling, turn off the heat and let it cool to room temperature.
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11. After cooling, remove only the Daikon Radish from the liquid.
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12. Return only the removed liquid to the pot and bring it to a boil.
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13. Once boiling, add the Daikon Radish back to the pot, along with the liquid, and bring to a boil again. (Key Tip!) Repeating this process three times will cook the daikon while reducing the pickling liquid, making it last longer.
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14. Once boiling, turn off the heat and let it cool to room temperature. It's then complete. (Key Tip!) Stores in the refrigerator for 1 week. When serving, giving it height will improve its presentation.
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